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HARVEST SUPPER- HAM COOKED IN CIDER

 Recipe  •  Published on: 27 Aug 2014

At this time of year the harvest is being gathered . In many rural communities it is still marked with a traditional harvest supper. This Ham is one of the things served.

 1 KG(2.2 LB) HAM JOINT ( WE CALCULATE THE QUANTITY BASED ON 220 GRAMS OR  8 0Z PER PERSON WHEN CATERING FOR A LARGE NUMBER)

1 LITRE ( ONE QUART) OF FARM CIDER

1 ONION HALVED

2 CARROTS PEELED AND DICED

2 STICKS CELERY SLICED

6 WHOLE BLACK PEPPER CORNS

2 CLOVES

I SPRIG OF FRESH THYME

1 SPRIG OF SAGE

1 SPRIG OF ROSEMARY

PLACE THE HAM JOINT IN A LARGE PAN OF WATER AND BRING TO THE BOIL FOR FIVE MINUTES THEM DRAIN OFF THE WATER.

STICK THE CLOVES INTO THE ONION HALF AND PLACE IN THE PAN. PLACE THE DICED CARROT AND CELERY INTO THE PAN TOGETHER WITH THE HERBS . POUR THE CIDER OVER THE HAM, ENOUGH TO COVER IT. 

BRING THE PAN TO THE BOIL AND SIMMER FOR ONE AND A HALF HOURS

COOL THE HAM IN THE LIQUID PREFEREBLY WITHIN 90 MINUTES . REMOVE THE HAM FROM THE LIQUID, REMOVE THE FAT AND CARVE THE MEAT TO SERVE COLD WITH JACKET POTATOES, SALADS, PICKLES AND CRUSTY BREAD.

 

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